Sage Pesto and Pie d’Angloys Canapés
Serves: 18 Ready in: 15 to 30 mins
Ingredients:
150g Coeur de Lion Pie d’Angloys
1 small baguette
50ml olive oil
[hd]For the sage pesto[/hd]
50g sage
50g walnuts
150ml extra virgin olive oil
1 tsp salt
1 garlic clove
50g vegetarian Parmesan-style cheese
method:
- Preheat the oven to 200C/400F/Gas 6. To make the pesto using the traditional method take a pestle and mortar and crush all the ingredients, gradually incorporating the extra virgin olive oil. If you’re short on time, throw everything into a mini blender and pulse until a rough texture is achieved. (You will have enough to fill a small jar – this can be kept in the fridge for 3-4 weeks or, alternatively, you can freeze the pesto in an ice cube tray, allowing you to pop a cube into pasta sauces or soups to enrich flavour.)
- Take the baguette and cut into 1cm slices. Brush each slice with some olive oil and bake in the oven for 15 mins until golden and crisp.
- Arrange the toasted bread on a large plate and top each slice with a small wedge of Pie d’Angloys cheese and a drizzle of the pesto.
